FAQs

Q In the fermentation processes- for instance in beer or wine production where the yeast is recirculated with the product - will the recirculation process have a negative influence on the yeast.

A High CO₂ and alcohol concentrations, heat, and starvation will have a negative influence on the vitality of yeast. Dead yeast cells in the yeast mass at the bottom of beer and wine fermentors must therefore be anticipated. At the bottom of vertical fermentors, the environment for the yeast cells is the least favourable because of high CO₂ and alcohol concentrations, lack of sugar and excessive heat.

With an ISO-MIX system the yeast is regularly shifted from the bottom of the tank to the top. This means that the conditions are constantly being optimized for the yeast cells as the CO₂ and alcohol from the bottom yeast layer are distributed evenly in the tank while the temperature is equalized.

This in turn results in a substantially improved fermentation process when using an ISO-MIX system.

The hydraulic shear forces from the pump and mixing head have no ill effect on the individual yeast cells.

In a recent experiment at the Technical University of Denmark, a volume of yeast was being recirculated through an ISO-MIX rotary jet head at a pressure of 2.1 bar for 48 hours.

Not one dead yeast cell was found after 48 hours of constant mixing.

If you have questions concerning the ISO-MIX Mixing Technology or products, please drop us a mail at info@iso-mix.com.